Oven-Baked Lemon Pepper Wings
Oven-Baked Lemon Pepper Wings are crispy, golden, and packed with bold citrusy flavor—all without the need for deep frying. These wings are tossed in a light dry seasoning before baking and then coated in a buttery lemon pepper sauce with a hint of mayo for added creaminess.Perfect for game day, dinner parties, or a simple comfort meal, they’re finished with fresh lemon juice and dried parsley and served with your favorite dipping sauce. Crispy, tangy, and finger-licking good.
Servings: 2 Servings
Equipment
Ingredients
For the wings
- 2 lbs chicken wings about 18 wings
- 1 tbsp neutral oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- Cooking spray
For the lemon pepper butter
- 1/4 cup butter softened
- 1 tsp kewpie mayo
- 2 tbsp lemon pepper seasoning
Serve with:
- Lemon wedges
- Dried parsley
- Ranch or blue cheese for dipping
Instructions
- Preheat your oven to 425°F.
- Pat the chicken wings dry with paper towels to remove excess moisture. This helps achieve a crispy texture.
- In a large bowl, toss the chicken wings with the oil, salt, pepper, garlic powder, onion powder, and baking powder until evenly coated.
- Place a baking rack over a parchment-lined baking sheet and spray the rack with cooking spray.
- Place the seasoned wings on the rack and bake for 45 - 50 minutes, flipping halfway through, until golden brown and crispy.
- While the wings finish baking, mix the softened butter, mayo, and lemon pepper seasoning in a bowl.
- Once baked, toss the wings in the lemon pepper butter until thoroughly coated.
- Serve hot with lemon wedges, dried parsley, and ranch or blue cheese for dipping.
- Squeeze fresh lemon juice over the wings and enjoy.
Notes
- Want to make wings for a crowd? Simply double, triple, or quadruple the recipe
- If you like extra tang, zest another lemon directly into the butter mixture
- These wings are best enjoyed fresh from the oven but can be reheated in an air fryer to re-crisp the skin